I was looking for something chocolaty and decadent this week, and these brownies are certainly it! I love peanut butter cups and these seemed like a good way to use them in a recipe. This recipe starts with a boxed brownie mix. When recipes call for a boxed mix, I sometimes make my own basic recipe, and sometimes I use a mix. This time I used a mix, and it worked really well. Feel free to substitute your own recipe if you prefer.
These were very simple to put together, although it did mess up quite a few dishes. You basically layer the brownie batter with peanut butter/cream cheese batter and swirl. Oh, and throw a bunch of chopped peanut butter cups on top that last few minutes of baking for good measure. Nice and gooey. These are really wonderful!
1 box Duncan Hines Family Style Chewy Fudge brownies
1/4 cup water
1/2 cup vegetable oil
1 (8oz) package cream cheese, softened
1 cup creamy peanut butter
2/3 cups granulated sugar
2 teaspoons vanilla extract
Peanut butter cups, chopped, for topping (about 2 cups)
Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray.
In a large bowl, stir together brownie mix, eggs, water and oil until just blended - do not overmix. Set aside. In a medium bowl beat together cream cheese, peanut butter, sugar and vanilla until smooth. Add egg and beat until just combined.
Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollops over brownie batter. Run a knife through both mixtures to slightly swirl. Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.
Bake for about 35-40 minutes, then sprinkle chopped peanut butter cups over top of brownies. Finish baking until a toothpick inserted in the center comes out clean. Cool completely on wire rack before cutting and serving.
Recipe from Deborah’s Culinary Adventures Deborah’s Culinary Adventures